16 



But the main point in regard to these data is that the con- 

 clusion here reached, that the nutritive ratio of a balanced 

 ration for a hen is about 1 to 41'2, forms the basis for com- 

 pounding our rations at the present time. 



On account of many letters received asking information re- 

 garding the value of sprouted oats as a poultry food, we con- 

 cluded to make an analysis of whole oats and of sprouted oats, 

 to see whether there was a loss or gain through sprouting. A 

 sample of whole oats was taken, and another sample from the 

 same lot was sprouted in the usual way. When the sprouts 

 were 1^/^ inches long a sample was analyzed and compared with 

 the analysis of the original sample. The comparison is sho^vn 

 in this chart. 



It can be seen that the sprouting of these oats made very 

 little difference in their nutritive value. There was a slight 

 decrease in the amount of ash and a very perceptible increase 

 in the amount of soluble sugars, i.e., some of the starch in the 

 oats was changed to sugar in the form of dextrose. That 

 sprouted oats are very palatable is a well-known fact among 

 ]iou]trymen, and the changing of some of the starch to sugar 

 no doubt accounts for this. We conclude, therefore, that the 

 sprouting of oats does not decrease their actual nutritive value, 

 and that we gain considerable in palatability and also in having 

 a green food.^ 



' Mr. Philip H. Smith, of the Massachusetts Agricultural Experiment Station, performed the 

 chemical analysis. 



